Happy Thanksgiving from my cozy oven!
For the past four years of Thanksgiving I’ve always spent it in Toronto due to the busy-ness of undergrad, I always seemed to have tests after the long weekend! Thankfully this year, the midterm is before the long weekend so I finally get to go home for Thanksgiving! Although I do miss the annual thanksgiving dinners my friends and I have with the huge stuffed turkey 🙁
Last year I made my not-so-pumpkin pumkin cheesecake for Thanksgiving. This year I decided to make these for my family. Mostly because my mom got a new mini cupcake pan and I always wanted to try it out~. These mini cupcakes are super moist and dense filled with sweet potatos (my homemade pureee!). They are topped with toasted pecans which adds a really nice crunch. The chocolate chips were my last minute addition to the recipe because I just love chocolate chips too much!
Sweet potato chocolate chip cupcakes (Adapted from: Annie’s Eats)
For the cupcake:
2 cups all purpose flour
2 tsps baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 1/2 cups sugar
3 large eggs
17 oz. sweet potato puree (made from 2 medium size sweet potatos)
1/2 tsp vanilla extract
For the topping (vanilla glaze and pecan):
1 cup of confectioners sugar
1/2 tablespoon of unsalted butter, softened
1/2 tsp of vanilla extract
2-3 tablespoons of milk
toasted pecan halves
For the cupcake:
- Preheat the oven to 350° F. Line two cupcake pans with paper liners.
- In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, scraping down the bowl after each addition.
- Mix in the sweet potatoes and vanilla extract, beating just until combined.
- Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
- Divide the batter evenly between the prepared cupcake liners. Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
For the topping:
- In a medium bowl, mix sugar and butter. Add vanilla.
- Add milk 1 Tbsp at a time until you get the desired consistency. (Adding more milk will make it thinner.) Mix until smooth.
- Transfer glaze to a small, deep bowl and you can just dip the tops of your cupcakes in it.
- Place toasted pecans on top!